Directions

To start topping: In medium bowl stir together flour, baking powder, cinnamon, agave, and salt. Using a pastry blender, cut in butter until mixture is the consistency of coarse crumbs. Set aside.

For filling: In large saucepan stir together cold water and cornstarch until well combined. Stir in Agave, add fruit, and cook over low heat until thickened and bubbly. Cover pan and keep filling warm.

To finish topping: In a small bowl stir together yogurt and egg. Add yogurt mixture to flour mixture, stirring until just moistened.

Spray crockery dish or individual ramekins with non-stick spray. Pour in warm filling, then drop topping from a spoon onto hot filling. (I spread it around a bit with my fingers.) Bake about 30 minutes for one large cobbler, or 20 minutes for smaller individual cobblers, until a toothpick inserted into topping comes out clean. Cool slightly and sprinkle with additional cinnamon if desired. Serve warm. Makes 6 servings (or 8 small ones).